Foie Gras: the enlarged liver of a duck or goose
Specialty of Alsace and Perigord (France)
- Two Lobes: split, de-vein
- Always take care to not over-cook; will melt away
- Grades A, B or C based on condition (blemishes) and size
- Process originated 2500 BC by the Egyptians
- Perfected in the 1800's by the French
Caviar: True caviar is the roe (eggs) of sturgeon: available in three categories based on size and color:
- Beluga: most expensive from largest fish (can weigh up to 1800 lbs)
- Osetra: considered by many to be the best quality: medium sized, golden yeloow to brown in color
- Sevruga: smallest
- Pressed: smaller and broken eggs are drained and pressed to a jam-like, spreadable consistency
- Malassol: "Lightly salted"
- Commonly served accompanied by minced onions, chopped hard cooked eggs (whites and yolks seperate), lemon, sour cream or creme fraiche, buttered toasts, blini, brioche
